Red Velvet Brownies with White Chocolate Frosting

I have made these brownies two times this week. Yes… two times.

Once for coworkers and again yesterday (along with my snickerdoodle cookies) for friends at a cook out. Yummy foods and sweet people make for a good night. Thanks Anna and Rob for having us.

When I tell you that these brownies do funny things to people it’s no laughing matter. Do yourself a favor and add this to your recipe file in the “pass down to future generations” section and thank Mrs. How Sweet for perfecting it. The brownies will make you smile.

The only adaptation I made to Mrs. How Sweet’s recipe had to do with the food coloring. In the original recipe it called for 2tbsp, and when I initially made them I didn’t have enough so I have to improvise. I used 1 tbsp of food coloring plus 1 tbsp water. It worked perfectly and I liked the red color better. My brownies just turned out a shade lighter than the ones photographed.

The second time I made these brownies I did them in my Perfect Brownie Pan. The turned out amazing. I think the dimensions of the Perfect Brownie Pan are 12″ x 8″. I felt like it gave my frosting more room to spread out. In the 8″ x 8″ the brownie to frosting ratio is a bit much.

Hope you enjoy this recipe!

all photos from

Red Velvet Brownies

adapted from


1/2 cup butter, at room temperature

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups all purpose flour

1/4 teaspoon salt

3 tablespoons cocoa powder

1 tablespoon red food coloring (plus 1 tbsp water)

2/3 cups chocolate chips (optional but totally worth it)- I used half milk chocolate and half semi-sweet


Preheat oven to 350.

Butter and flour an 8 x 8 cake pan.

In a small bowl, combine cocoa powder, red food coloring, 1 tsp water, and 1 teaspoon vanilla to create a paste.

In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. With the mixer on medium speed, add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired. Color will depend on brand.) Add flour and salt, mixing until just combined. Fold in chocolate chips.

Spread in the 8 x 8 pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Let cool completely before frosting.

White Chocolate Frosting

1 stick of butter, at room temperature

2 1/2 cups powdered sugar

1 teaspoon vanilla extract

4 ounces white chocolate, melted (I used Lindt)

1-2 tablespoons milk (or more if needed)

Cream butter in an electric mixer until fluffy, then add vanilla. Slowly add in powdered sugar 1/2 cup at a time with the mixer on low speed. Add in melted white chocolate and beat until incorporated. To reach desired consistency, add in milk 1 teaspoon at a time with mixer on low speed. If frosting becomes too liquidy, simple add additional sugar.

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